July 21, 2010

Surfin' Tuna Casserole

Makes 6 servings. Prep: 10 mins. Cook time: 15 mins.

3 eggs
3/4 cup milk
2 cups Stove Top Chicken flavor Stuffing Mix in the canister.
1 1/2 cup.(6oz)Kraft natural shredded Colby/Monterey Jack cheese,divided
1 cup frozen green peas, thawed
1 can(6 oz)Tuna, drained,flaked
1/2 cup condensed cream of mushroom soup
1/4 cup chopped green onion
2 Tbsp. chopped pimiento

Microwave directions:
Beat eggs in a large bowl; stir in milk.Stir in stuffing, Mix pouch, 1 cup of the cheese, peas,tuna,soup,onions
and pimiento until well mixed. Spoon into greased 9 inch microwave pie plate. Cover loosely with wax paper.

Microwave on High 5 minutes, Stir throughly to completely mix center and outside edges; smooth top.
Cover.
Microwave 5 minutes or until center is no longer wet. Sprinkle with remaining 1/2 cup cheese; cover.
Let stand 5 mins.

Spaghetti Bake

1 lb. Jimmy Dean Sausage (Mild or Hot)
1 (8oz)can tomato sauce
1 can diced tomatoes
1 (6oz)can tomato paste
1 (4oz) can sliced mushrooms,drained
 1/2 tsp. salt
 1/2 tsp. dried oregano leaves
 1/2 tsp. basil leaves
6 oz. spaghetti, cooked according to directions and drained.
 1/3 cup. shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese

Preheat oven to 375F*. In a medium saucepan, Cook and brown sausage on medium-high heat,
Drain off any drippings; set aside.Combine tomato sauce, tomato paste, diced tomatoes, mushrooms,
salt,dried basil and oregano in a bowl.
Add spaghetti and reserved sausage;mix well. Spoon into lightly greased 1 1/2 Qt. casserole dish; sprinkle with cheese. Bake 20 to 30 minutes or until heated through. Garnish with fresh
basil and tomato slices. Serve Hot
makes 4 servings.

Olive Potato Salad

10 hard-cooked eggs
10 med. potatoes,cooked and cubed
2 celery ribs, chopped
2 cans.(2 1/4 oz.each)sliced ripe olives,drained
1 Tbsp.minced fresh parsley
1 1/2 tsp.salt
1/4 tsp. pepper

Dressing:

1/4 cup sugar
1 1/2 tsp. all purpose flour
1/4 to 1/2 tsp. salt
1/4 tsp. ground mustard
4 eggs yolks, lightly beaten
6 Tbsp. white vinegar
6 Tbsp. water
1 1/2 tsp butter
Paprika


Chop six hard cooked eggs; set aside.Slice remaining hard cooked eggs and refrigerate. In a large serving bowl, combine the chopped eggs,potatoes,celery,olives, parsley,salt and pepper; refrigerate.
    For dressing,combine the sugar, flour, salt and mustard in a saucepan.Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil,stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times.
Pour over potato mixture;gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs;
sprinkle with paprika.

12 to 14 servings.

Got this through a friend, who got this from her mother at her wedding over 50 years ago.

Caesar Chicken Potato Salad

4 cups quartered small white or red potatoes
3/4 lb. boneless skinless chicken breasts,cubed
1 Tbsp. vegetable olive
1 pkg.(10oz) mixed salad greens
1 small red onion,sliced and separated into rings
3/4 cup. Caesar salad dressing
1/3 cup.croutons
2 Tbsp. shredded Parmesan cheese


Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat;
cook for 15-20 minutes or until tender. Meanwhile, in a skillet. sauté chicken in oil for 5-10 minutes or until juices run clear.
  Drain potatoes;add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately.
4 servings.

Crab Spinach Egg

8 eggs
2 cups. half and half cream
2 cans.(6oz.each) crab-meat,drained
1 pkg.(10oz) frozen chopped spinach, thawed and squeezed dry
1 cup. dry bread crumbs
1 cup.(4oz) shredded Swiss cheese
1/2 tsp.salt
1/4 tsp.pepper
1/4 tsp.ground nutmeg
2 celery ribs, chopped
1/2 cup.chopped onion
1/2 cup.chopped sweet red pepper
3 medium fresh mushrooms,chopped
2 Tbsp. butter

In a bowl, beat egg and cream. Stir in the crab,spinach,bread crumbs,cheese, salt, pepper and nutmeg;
set aside. In a skillet, sauté the celery, onion, red pepper and mushrooms in butter until tender.
Add to the spinach mixture. Transfer to a greased shallow 2 1/2 Qt. baking dish. Bake uncovered, at
375F* for 30 to 35 minutes or until golden brown around the edges and center is set. Let stand
for 10 minutes before serving.
Makes 12-16 servings.

Hot Pastrami Spread

2 pkgs. (8oz.each) cream cheese,soften
1/2 cup.sour cream
2 pkgs.(2-1/2 oz.each)thinly sliced pastrami:chopped
1/2 cup.finely chopped green pepper
1/3 cup chopped pecans or walnuts
Thinly sliced pumpernickel and light rye bread

In a small mixing bowl, beat cream cheese and sour cream until smooth.
 Add pastrami and green pepper;
mix well. Transfer to a greased 1 Qt. baking dish.
 Sprinkle with pecans or walnuts. Bake, uncovered, at 350F*
for 25 to 30 minutes or until heated through and edges are bubbly.
 Cut out bread with a shamrock shaped cookie cutter if desired.
Serve with spread. makes about 3-1/2 cups.

Chicken Saltimbocca

Makes 4 servings; Total time: 35 minutes

2  boneless, skinless chicken breast halves(6-8 oz.each)
   salt and pepper
2  Tbsp. olive oil
8  oz. button mushrooms
    (halved, quartered if large)
1/2 Cup. sweet marsala
1/2 Cup. beef broth
2 oz. prosciutto, chopped
2 Tbsp. chopped fresh sage
2 Tbsp. unsalted butter

Slice chicken breasts in half length wise. Place pieces, one at a time,
 in a resealable plastic bag, then pound with a meat mallet until 1/4" thick.
Season both sides of the breasts with salt and pepper.

   Sauté 2 pieces of the chicken in oil in a sauté pan over medium-high heat
until browned, 3 to 5 minutes.and cook 2 more minutes,
Then transfer to a plate and tent with foil to keep warm.

  Sauté remaining chicken in the same manner.the sauté pan over high heat,
 5 minutes, or until beginning to brown.

  Cook mushrooms in the sauté pan over high heat, 5 minutes or until beginning to brown.
   Add additional oil as needed to prevent burning.

  Deglaze with marsala, scraping up any brown bits, then add broth and bring to a boil.
Simmer until liquid is reduced by half,5 minutes.

  Off heat, stir in prosciutto, sage, and butter until butter melts.
Season with salt and pepper.

Pour sauce over chicken.

  

Norwegian Meatballs with brown gravy

makes 30 meatballs, 3 cups gravy.
Total time: 1 1/4 hrs.

Meatballs;
Whisk Together:
3/4 Cup onion, grated
1/4 Cup half & half
2 Tbsp. cornstarch
1 egg
1 1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground black pepper

Add and Shape; Heat:
2 lbs. meatloaf mix
(beef,pork,and veal)
2 Tbsp. unsalted butter
1 Tbsp. olive oil

   Preheat oven to 400F*; line a baking sheet with parchment paper.
Whisk onion,half & half,cornstarch,egg,salt and spices together in large bowl.
   Add ground meats, blend to incorporate,
 then scoop into thirty 1 1/2"- inch meatballs and place
on the prepared baking sheet.

   Heat butter and oil in a nonstick skillet over medium.
   Roll meatballs between your palms,then brown in the butter mixture
( in batches) about 2 minutes per side; do not cook through.
  Carefully transfer meatballs to a Dutch oven, pour off fat from skillet,
and return it to the burner over medium heat.

Prepare:
Brown Gravy
Deglaze with; Stir in:

4 Cups beef broth, divided
1 Tbsp. beef base
3 Tbsp. all purpose flour
1 tsp. kitchen bouquet
  salt and pepper to taste

Deglaze the skillet the meatballs were sautéed in with 3 1/2 cups broth,
scraping brown bits from the bottom of the pan.
Stir in beef base and bring to a boil over medium heat.

Meanwhile, whisk flour and kitchen bouquet in a cup with remaining 1/2 cup broth.
Add this mixture to the simmering broth, stirring constantly.
  Cook 5 minutes, skimming if necessary then season with salt and pepper.
Pour gravy over meatballs, cover pot, braise 35 to 40 minutes
or until meatballs are cooked through.

Can be served over: Noodles, Rice, or Mashed Potatoes.